Homemade mayo is so incredibly easy to make you never have to buy it at the grocery store again. Even better is that you know exactly what’s in it. This recipe uses extra virgin olive oil as the oil but you can use any oil that you prefer. I like the EVOO for the health benefits and the lovely olive taste.
I love doing this in a mason jar because once you make it, you can store it in the same jar with a lid in the fridge. Note, you’ll want a wide-mouth mason jar in order to get the blender to fit through.
The immersion blender is one of my favorite pieces of equipment in the kitchen and in my opinion a must have. It’s so much easier to use this than a conventional blender and clean up is a snap.
Ingredients:
2 egg yolks
1 cup extra virgin olive oil
1 tablespoon lemon juice or white vinegar
1 tspn yellow mustard
½ tspn salt
Pepper to taste
Equipment:
Steps:
- Add all ingredients into the mason jar.
- Stick immersion blender at the bottom of the jar. Blend at the bottom of the jar for 10-15 seconds holding the blender still. The mixture will turn white which means it is emulsifying. Slowly move the blender up and down to incorporate the rest for another 10-15 seconds or until fully emulsified.
Storage:
The mayonnaise can keep in your fridge with an air-tight lid for about three weeks.
Homemade Mayonnaise in a Mason Jar
Equipment
- 1 mason jar wide mouth
- 1 immersion blender
Ingredients
- 2 egg yolks
- 1 cup extra virgin olive oil
- 1 tbsp lemon juice or white vinegar
- 1 tspn yellow mustard
- 1/2 tspn salt
- pepper to taste optional
Instructions
- Add all ingredients into the mason jar.
- Stick immersion blender at the bottom of the jar. Blend at the bottom of the jar for 10-15 seconds holding the blender still. The mixture will turn white which means it is emulsifying. Slowly move the blender up and down to incorporate the rest for another 10-15 seconds or until fully emulsified.
